The Grill and BBQ thread

#6,401
#6,401
Go aeiou said:
I think mesquite is too strong for fish and. Fowl.
Apple should be good. If you mix it with hickory or. Cherry it might be overwhelmed. I have used it mixed with hickory at about 5 to 1.
I like pecan with chicken. It might also work with pork.

It's all personal taste though.
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5 apple chunks to 1 hickory chunk?

And what about with maple? Since maple is not as strong as hickory I'd assume a 50/50 split of maple and apple would do well.
 
#6,402
#6,402
zhangliao04 said:
Has anyone experimented with using two types of wood when smoking a boston butt? I used only hickory wood chunk with the butt I smoked a week ago. I have a second butt I need to smoke now and am looking at choosing a different smoke taste. I know that mesquite goes with everything and maple, oak, and any fruit wood will pair well with pork. I was thinking hickory and apple? Or maple and apple/cherry?
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I've done it. Mesquite is probably too strong not to overpower most any other wood. Hickory isn't far behind so use it sparingly. I tend to mix Whiskey Barrel Oak and Cherry on beef. For pork I would probably pick a fruit would apple/peach, and mix with pecan, oak, or hickory. You'll want to go heavy on the fruit wood and light on the other.

I find it's hard to beat just applewood on pork. But experimenting with flavors is half the fun of making bbq. Try what moves you and let us know how it goes.
 
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#6,403
#6,403
zhangliao04 said:
5 apple chunks to 1 hickory chunk?

And what about with maple? Since maple is not as strong as hickory I'd assume a 50/50 split of maple and apple would do well.
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Yep 5 apple to 1 hickory.
I don't care for maple, but you probably need to try it. You might like it.
I would use only one type of wood until you become familiar with the taste of each type.
 
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#6,404
#6,404
JCHateSteve said:
I've done it. Mesquite is probably too strong not to overpower most any other wood. Hickory isn't far behind so use it sparingly. I tend to mix Whiskey Barrel Oak and Cherry on beef. For pork I would probably pick a fruit would apple/peach, and mix with pecan, oak, or hickory. You'll want to go heavy on the fruit wood and light on the other.

I find it's hard to beat just applewood on pork. But experimenting with flavors is half the fun of making bbq. Try what moves you and let us know how it goes.
Click to expand...

Are you seeing peach in stores? I probably smoke more salmon than anything else, and I prefer peach. I haven't seen it in my area of Nashville this year or last.
 
#6,405
#6,405
TN Dog said:
Love some ridgewood! They use the ham portion for pork. I really dig their beef. The baked beans are killer. My dad used to deliver milk there in the 60s. They’d feed him when he stopped there...
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The Proffitt's are good people. Unless you show a minute after they close and then you will not get your bbq.
 
#6,406
#6,406
Go aeiou said:
Are you seeing peach in stores? I probably smoke more salmon than anything else, and I prefer peach. I haven't seen it in my area of Nashville this year or last.
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The Bass Pro here carries it seasonally. I tend to order it off of Amazon though.
 
#6,408
#6,408
zhangliao04 said:
Has anyone experimented with using two types of wood when smoking a boston butt? I used only hickory wood chunk with the butt I smoked a week ago. I have a second butt I need to smoke now and am looking at choosing a different smoke taste. I know that mesquite goes with everything and maple, oak, and any fruit wood will pair well with pork. I was thinking hickory and apple? Or maple and apple/cherry?
Click to expand...
apple and cherry i use alot peach for The recipe I posted above. It's supposed to be great.
 
#6,412
#6,412
zhangliao04 said:
What brand do you use for your peach wood? I've been using Western and they don't have peach wood chunk (they do have peach wood chips).
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Since I use it for fish I used chips. They typically only smoke for a few hours. Google chunks and you'll get several suppliers. All expensive.

I used to live in SE TN and peach trees grew wild. All I had to do was trim some limbs off and I had a years supply. I got spoiled. Maybe it's just me, but that wood seemed to taste better than the chips I've bought. I believe they are western.
 
#6,413
#6,413
Go aeiou said:
Since I use it for fish I used chips. They typically only smoke for a few hours. Google chunks and you'll get several suppliers. All expensive.

I used to live in SE TN and peach trees grew wild. All I had to do was trim some limbs off and I had a years supply. I got spoiled. Maybe it's just me, but that wood seemed to taste better than the chips I've bought. I believe they are western.
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If I could I would get my own wood chunk wild. Sadly mesquite doesn't grow around here and I do not know what to look for when tree searching.
 
#6,414
#6,414
zhangliao04 said:
If I could I would get my own wood chunk wild. Sadly mesquite doesn't grow around here and I do not know what to look for when tree searching.
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Wild peach bloom in the spring and are very pretty. We had 5 acres when we lived in McDonald near Cleveland, and had 3 on the property. I don't know how you get a peach pit in a wooded area unless there was an orchard at one time, and a wild animal ate a peach and pooped the pit a quarter mile away.
They only grew 5-8 feet tall and produced no edible fruit. Just very small fruits. Disease is a real problem for peach trees.

Oak, maple and hickory are plentiful in tn. We bring back a bag of apple when we visit Michigan in the summer.
 
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#6,422
#6,422
My father (Marquis) was and still is a man of simple tastes. He didn't particularly care what kind of grill he had, as long as it was charcoal. He always said that the flavor of charcoal was much better than propane. I believed him because he's my dad. But he'd usually have a basic, cheap charcoal grill that you could get at Walmart. He had one thing he'd add to enhance the flavor: garlic salt. Sprinkle some on the coals just before they're ready for the meat, and the smell will permeate through the neighborhood. We'd have neighbors come over to ask about the smell of what we're grilling, what secret marinade we were using (usually none), that sort of thing. He's upgraded to a better quality grill now (a pretty nice Char-Broil), but he's still a charcoal purist.

He passed that down to me and to my younger brother. We both will only use charcoal (basic Kingsford coals and basic lighter fluid), with garlic salt on the coals. It creates its own flavor, but it also complements whatever marinade you use.

Charcoal is the way God intended man to grill. Propane sucks.
 
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#6,423
#6,423
Snake river tomahawk and the recommendations all come from the people in this community. Thank you!!!

Dinner was epic and we used Mortons Bible for creamed spinach and just a simple baked potato

Appreciated the advice from everyone
 

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#6,424
#6,424
JCHateSteve said:
Pork tenderloin
View attachment 288317
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In-laws asked me to smoke 2 pork tenderloins this week because they loved how the butt from a couple weekends ago turned out. Right now my plan is to season the butt with a rub and let sit rubbed for at least an hour before smoking it with applewood chunk. Gonna smoke as close to 225 as I can while spraying it with apple juice every hour. Will take it out at an internal temp of 145 °F.

Is that a good plan?

Also thinking about rubbing one of the loins with a sweet chipotle rub. Might go well with the apple.
 
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#6,425
#6,425
zhangliao04 said:
In-laws asked me to smoke 2 pork tenderloins this week because they loved how the butt from a couple weekends ago turned out. Right now my plan is to season the butt with a rub and let sit rubbed for at least an hour before smoking it with applewood chunk. Gonna smoke as close to 225 as I can while spraying it with apple juice every hour. Will take it out at an internal temp of 145 °F.

Is that a good plan?

Also thinking about rubbing one of the loins with a sweet chipotle rub. Might go well with the apple.
Click to expand...
The rubs sound fine. But you don't generally do tenderloin low and slow. It's too lean. You want a hot and fast cook for that cut.
 
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